High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

Abstract

SummaryIn this study, we investigated the effects of high‐pressure homogenisation (HPH) combined with Lactobacillus (LAC) induction (43 °C and 8 h) on the gel properties and structure of soymilk protein under different pressures (0,100,110,120,130 and 140 MPa). HPH significantly improved the fermentation rate and gel characteristics of the soymilk. The soybean protein treated at 120 MPa had the best gel characteristics, with shorter gel formation time, higher water‐holding capacity and stronger hardness and viscosity. Particle size and protein structure analyses confirmed that the particle size of soy protein was smaller and the protein was more folded at a homogenising pressure of 120 MPa. HPH accelerated the unfolding of protein structure and exposure of hydrophobic groups, facilitating the interaction between LAC and proteins, thereby accelerating the formation of macromolecular aggregates in gels and improving the gelation properties of soy protein. This work established the application prospect of HPH in dairy processing and soybean‐based fermentation product development.